Apricot, Sultana and Cranberry Chutney

    25 minutes

    A lovely blend of sweet and tart fruits make up this delicious chutney. It's a great alternative to cranberry sauce with turkey and goose.

    89 people made this

    Serves: 12 

    • 60g diced dried apricots
    • 375g frozen cranberries
    • 125g sultanas
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • 1 pinch ground cloves
    • 1 cup water
    • 2/3 cup caster sugar
    • 1/2 cup cider vinegar

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a medium bowl, mix together the apricots, cranberries, sultanas, cinnamon, ginger, allspice and cloves.
    2. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately.

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    Reviews in English (74)


    How long could I keep this in sealed jars in the cupboard do you think Sher?  -  06 Sep 2009


    A nice twist on my usual cranberry sauce. Next time I'll use half the cider vinegar, though. (I just made another batch without it and combined them,it's perfect now.) I used finely-chopped crystallized ginger and added 1/2 tsp of Cardamom and the zest of a whole large orange for a truly great fragrance. This one's a keeper. I did use whole fresh cranberries, wasn't sure from the recipe of it meant dried cranberries, but the finished batch looks beautiful in my grandmother's crystal condiment dish.!  -  21 Nov 2001  (Review from Allrecipes USA and Canada)


    WOW!! My husband, who hates cranberry sauce, found a million ways to use this after our Thanksgiving dinner. We've had it on top of baked chicken, in wraps with turkey, chopped apples and lettuce, on roast beef sandwiches, and in various other dishes. Fantastic recipe!  -  22 Feb 2003  (Review from Allrecipes USA and Canada)